Garlic Sautéed Spinach

I've been on a roll lately with easy to make recipes and this one is no exception.  I guess I've been in somewhat of a "lazy" mode and this dish matched my level of productivity.  Luckily, it tasted good even though there wasn't much need of an effort on preparation.  What I discovered was that adding a little vegan butter and a squeeze of lemon at the end made all the difference to the dish.  (Thank you Barefoot Contessa!)  Now I don't need to go to a Chinese restaurant to get garlic sautéed vegetables.


Garlic Sautéed Spinach

Serves 2

10 oz baby spinach leaves
1 tablespoon olive oil
3 cloves sliced garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 tablespoon vegan butter
lemon

Rinse the spinach well in cold water to make sure it's very clean.  Dry the spinach leaving just a little water clinging to the leaves.  In a large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned.  Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.  Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring, until all the spinach is wilted.  Place the spinach  a serving bowl and top with butter and a squeeze of lemon.  Serve hot.